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Forget visions of sugar plums. Once you've tasted these bars, composted of a sugar cookie crust topped with a dreamy, creamy butter-mint cream, you'll be absolutely dazzled.

Makes 36 bite-sized bars Active time: 10 minutes Total time: 1 hour

For the crust

  • 1 tube Pillsbury┬« Refrigerated Sugar Cookie Dough

For the topping

  • 1 1/2 sticks butter
  • 2 tablespoons cream
  • 3 cups confectioners' sugar
  • 2 teaspoons peppermint extract
  • 2-3 drops green food coloring (optional)
  • 2 candy canes, crushed
  1. Preheat oven to 350 degrees F. Generously spray a 9x9-inch pan with nonstick spray.
  2. Press the sugar cookie dough in an even layer into the pan. Pressing with a piece of parchment paper will ensure that you really press it in firmly. Prick lightly all over with the tines of a fork.
  3. Bake for 18-20 minutes, or until lightly golden on top. Remove from the oven. The sides may have slightly puffed up--that is OK. While still warm, gently press the cookie layer so that it is as flat and even as possible. You can do this with a small spatula.
  4. Make the topping. Cream the butter until light and fluffy. Add the cream and 2 cups of the confectioners' sugar, and mix until combined. Add the remaining confectioners' sugar and peppermint extract and food coloring (if using). Mix until creamy and combined, and of a spreading consistency.
  5. Spread over the cookie layer in a smooth, even layer. Sprinkle the crushed candy canes on top of the buttercream layer directly after it's been spread (this will help them stick).
  6. Put in the refrigerator for 15 minutes before cutting into bars and serving (to help the topping become firm enough to slice easily).

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